Kale and Eggplant "Meatballs"

3 tablespoons olive oil
3 cloves garlic, minced
crushed red pepper (optional)
1 eggplant, peeled and diced
2 cups Kale
1/4 cup water
1/2 cup fresh parsley
2 eggs, beaten
1/2 cup shredded gruyere cheese/fontina or mozzarella cheese
1 cup plain breadcrumbs
salt/pepper to taste


Preheat oven to 325

In a large skillet heat oil and saute the garlic. Add in the eggplant, kale and saute 2 to 3 more minutes. Next add in the water, cover and steam until eggplant is very soft.  Once soft enough uncover pour into a large mixing bowl and let cool about 20 minutes. Then add in the parsley, eggs, cheese and breadcrumbs. Mix well and form meatballs. Place them on a baking sheet and pop in the fridge for 30 minutes. If you are going to lightly fry them in olive oil, then roll them in breadcrumbs before popping in the fridge. If you are going to bake omit the breadcrumb step and bake for 30 minutes. Turn them half way through the baking process, this gives it a nice crust all the way around.

Copyright © 2013 Salvo-lutions by, Dana Salvo